With so many tiny, pricey bags of gourmet granola sitting on grocery store shelves, it’s easy to forget how simple the oat cereal is to make. And as with many things in life – from mom-made baby blankets to mac and cheese – the homemade stuff is almost always better.
For this granola, I wanted a mix of savory and sweet. Browning the butter ahead of time gives the oats a nutty taste, and baking both the pecans and walnuts on low for more than 40 minutes helps the nuts shine. Coconut, apricot and honey give the granola a light sweetness. I keep the amount of honey I use relatively low (2/3 cup for 5 cups of oats) but you can up it if you have a sweet tooth
Apricot Brown Butter Granola
1 cup raw dried coconut flakes
5 cups rolled oats (not instant)
1 cup raw shelled pecans, lightly chopped
1 cup raw shelled walnuts, lightly chopped
1 1/2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons salted butter, cut into pieces
2/3 cup honey
2- 3 cups roughly chopped dried apricots
Preheat oven to 275°F.
Mix coconut, oats, nuts, spices and salt together in a large bowl.
Melt the butter in a small saucepan over low-medium heat. Once melted, turn to medium heat and stir, scraping the bottom of the pan for about three to five minutes until the butter turns light brown. If butter foams while browning, take off heat and stir until foam subsides so you can see the brown bits aren’t getting too dark, then return to heat. You want the butter solids at the bottom of the pan to be a walnut hue when finished.
Once butter is browned, reduce heat to low. Whisk the honey into the melted butter until the two combine to a smooth, thick liquid. Pour the honey mixture over the dry ingredients in the large bowl. Mix well. When the oats are evenly covered in honey and butter, spread the mixture onto two large sheet pans.
Bake the granola for 45 minutes to an hour, stirring every 10 minutes or so until the oats turn golden brown. Remove from oven. Let cool completely. Mix in apricots.
Store in a dry, airtight container for up to two weeks.
apricot, coconut, granola, oats
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